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http://dx.doi.org/10.5352/JLS.2012.22.3.373

Comparison of Antioxidant and Antimicrobial Activities of Supercritical Fluid Extracts and Marc Extracts from Cinnamomum verum  

Park, Sung-Jin (The Center for Traditional Microorganism Resources, Keimyung University)
Yu, Mi-Hee (The Center for Traditional Microorganism Resources, Keimyung University)
Kim, Ji-Eun (The Center for Traditional Microorganism Resources, Keimyung University)
Lee, Sam-Pin (The Center for Traditional Microorganism Resources, Keimyung University)
Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
Publication Information
Journal of Life Science / v.22, no.3, 2012 , pp. 373-379 More about this Journal
Abstract
This study was performed to evaluate the antioxidant and antimicrobiological effects of supercritical fluid extracts (SFEs) and Marc methanol extracts (SFMs) from Cinnamomum verum. Reducing effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and ABTS radical scavenging were investigated. SFM exhibited higher antioxidant activities in DPPH and ABTS radical scavenging assay. Measurements of the antimicrobial activity were used for Gram-positive bacteria (four strains) and Gram-negative bacteria (four strains). The antimicrobial activities of the SFE and SFM against gram-positive and gram-negative bacteria revealed that SFE had a higher inhibition zone than SFM. Cinnamaldehyde, the active compound of C. verum, had a higher content in SFM (35% at 300 bar, $30^{\circ}C$) than methanol extracts from C. verum (0.5%). These results indicate that not only SFE oil, but also SFM, could be a good source for the food industry.
Keywords
Supercritical fluid extracts; antimicrobial; antioxidative; cinnamon; cinnamaldehyde;
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